Food Safety 101 for Grill Owners

Posted on Apr 28, 2015

Many of us have heard the horror stories on the news or heard of the horror stories on the news from a family member attempting to warn us to be careful with our grills due to the risk of food borne illness. Life always carries risk, even when it comes to barbecuing on your premium BBQ gas grills. Here are a few tips to help you when camping, or any time, to make sure that when you fire up the grill for an outdoor meal, your chicken, burgers, or steak are cooked to perfection minus foodborne illness.

Tip #1 – Raw Meat: Make sure to never leave raw anything out at room temperature for too long; the FDA recommends a 2-hour exposure limit.

Tip #2 – Meat Thermometer: We know you're a grill pro but it doesn't hurt to keep a meat thermometer on-hand just to be safe when you're unsure or to satisfy Aunt Jane.

Tip #3 – Meat Plate: Make sure Grampa or Uncle Bob don't accidentally serve any cooked food on the plate that once held raw meat or raw poultry.

Tip #4 – Clean Hands: If you've touched raw meat, keep some antibacterial handy wipes on-hand if you can't make it to the sink to wash your hands before handling your cooking utensils, or anything else for that matter, to avoid food borne illness due to cross contamination.

Food Safety 101 for Grill Owners